Recipe from Travels: Baked Salmon Royale from Disney’s Royal Palace

February 2, 2011 Katja Presnal

I’m continuing with full coverage from Disney Dream, the cruise ship that is changing the cruise line industry. I featured a avocado citrus salad recipe from the ship’s Royal Palace, and now it’s turn to showcase their salmon recipe. I love salmon and we eat it normally once a week. I like fast dinners during the week, and salmon cooks fast, however I don’t know if I’d have time for pureeing the cauliflower in this recipe – I might just steam it and save some time, making this fancy recipe a very doable in-the-middle-of-the-week-dinner-recipe.

Baked Salmon Royale from Royal Palace/Disney Dream

Serves 4

Truffled Cauliflower Puree
2 tablespoons unsalted butter
1 shallot, chopped
1 pound cauliflower, cored and cut into small florets
1 cup heavy cream
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper
1 tablespoon white truffle oil

Sautéed Swiss Chard
1 tablespoon olive oil
1/2 small onion
2 cloves garlic
1 1/2 pounds Swiss chard (about 1 large bunch), cut into strips
1/2 cup dry white wine (such as Chardonnay)
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground white pepper

Baked Salmon
1 cup panko (Japanese bread crumbs)
1/3 pound smoked salmon, very finely chopped
1/3 cup prepared horseradish
1/3 cup plus 2 teaspoons olive oil, divided
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper
4 (6-ounce) filets salmon

Beurre Blanc
1/2 pound (2 sticks) unsalted butter, divided
1 shallot, finely diced
1 celery stalk, sliced
1/2 leek, cleaned and sliced
1/2 cup dry white wine (such as Chardonnay)
1/2 cup fish stock
1/2 cup heavy cream
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground white pepper
Freshly chopped chives, optional

For the truffled cauliflower puree:
1. Heat butter in a large stockpot over medium heat. Sauté shallot until translucent, then add cauliflower florets, cream, salt and pepper. Stir to combine.
2. Cover pot and bring mixture to a boil. Reduce heat, and simmer, covered, until the cauliflower is soft, about 10 minutes. Add salt and white pepper; stir in truffle oil.
3. Transfer mixture to a blender. Blend until smooth and creamy.

For the sautéed Swiss chard:
1. Heat oil in a large skillet. Add onion and garlic, and sauté until fragrant. Add the Swiss chard and sauté until slightly wilted, about 4 minutes.
2. Add the wine, salt and pepper; simmer until wine is reduced and Swiss chard is tender-crisp, about 5 minutes.

For the baked salmon:
1. Preheat oven to 280°F.
2. Combine panko, smoked salmon, horseradish, 1/3 cup olive oil, salt and pepper in a medium bowl. Stir until breadcrumbs absorb oil and mixture is combined.
3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Sear salmon on both sides, about 2 minutes per side.
4. Cool to room temperature. Evenly distribute panko mixture among the tops of the salmon filets.
5. Bake salmon for 15 to 20 minutes, or until crust is golden and salmon is just cooked through.

For the beurre blanc:
1. Cut butter into tablespoons. Reserve 2 tablespoons; set remaining butter aside.
2. Heat the reserved 2 tablespoons butter over medium heat. Sauté the shallot, celery and leek for 2 minutes. Add the wine and fish stock. Simmer until reduced by 2/3, about 10 minutes. Add heavy cream and simmer until mixture is reduced by 1/3.
3. Turn heat to low. Whisk remaining butter into wine mixture, one piece at a time, allowing each piece to melt fully before adding the next one. Season with salt and white pepper.
4. Strain mixture through a fine-mesh sieve into a bowl. Keep warm until ready to serve.

To serve:
Spoon truffled cauliflower puree onto the center of a plate and top with sautéed Swiss shard. Place a piece of salmon over the Swiss chard, then drizzle with beurre blanc. Garnish with fresh chives, if desired.

Check out Skimbaco Travel for the full coverage from the Disney Dream.

Full disclosure: Disney invited me to the christening cruise and all my expenses except the spa treatments were paid. My opinions are my own.

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Katja Presnal

Katja Presnal shows how to live Nordic inspired life to the fullest and plan your dream life. Katja owns Presnal5 strategic marketing intelligence agency and wants to help marketing professionals to combine a dream career and dream life via freelance work.Katja is an award-winning marketing strategist, and a well-known speaker. Katja has lived in five different countries, and seven states in the USA. Her three children were all born in different countries within three years. When not working or jet-setting the world, Katja is at home cooking big family dinners.She has been featured in NY Times, Glamour, Redbook, Fodor's, Forbes and Woman's Day magazines among many other national and international publications and written for MTV3 and Lifetime TV networks.

Comment (1)

  1. I love Swiss Chard and I’m going to make it this way ! Oh Katja, you just made me so hungry and it’s after 8pm, trying not to eat! I need to stay off this blog after 7pm :)

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